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Fluffy Star-Shaped Cinnamon Rolls Easy Homemade Recipe with Vanilla Glaze

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These star-shaped cinnamon rolls are fluffy, tender, and topped with a sweet vanilla glaze. Perfect for special occasions or a cozy breakfast, they bring a delightful twist to classic cinnamon rolls.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¼ cup (50g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened (for filling)
  • ½ cup (100g) brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ¼ teaspoon ground nutmeg (optional, for filling)
  • Pinch of salt (for filling)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 to 3 tablespoons (30-45ml) whole milk (for glaze)
  • 1 teaspoon pure vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F/43°C) with the sugar and sprinkle the active dry yeast on top. Let it sit for 5 to 10 minutes until frothy and bubbly.
  2. Mix the dough: In a large bowl or stand mixer, combine the flour and salt. Add melted butter, eggs, and the yeast mixture. Mix on low to medium speed for about 5 minutes until dough pulls away from sides and feels smooth but slightly sticky. If kneading by hand, knead on floured surface for 8 to 10 minutes.
  3. First rise: Lightly oil a clean bowl, place dough inside, cover with damp towel or plastic wrap. Let rise in warm place for about 1 hour or until doubled in size.
  4. Prepare the filling: Mix softened butter, brown sugar, cinnamon, nutmeg, and salt in a small bowl until well combined.
  5. Roll out the dough: Punch down dough gently to release air. On floured surface, roll into a 12-inch (30cm) diameter circle about ¼ inch (6mm) thick.
  6. Spread the filling evenly over the rolled dough, covering all the way to edges.
  7. Shape the stars: Slice dough into 8 equal wedges like a pizza using sharp knife or pizza cutter. Make small cuts along each wedge’s edges to form star points. Transfer wedges slightly apart into greased or parchment-lined 9-inch (23cm) round pan.
  8. Second rise: Cover pan loosely and let dough rise again for 30-40 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if browning too fast.
  10. Make the glaze: While rolls bake, whisk powdered sugar, milk, vanilla extract, and salt until smooth. Adjust consistency as needed.
  11. Glaze the rolls: Remove rolls from oven, cool 5 minutes, then drizzle vanilla glaze generously over warm rolls.
  12. Serve: Let cool slightly before serving warm. Best fresh but delicious next day.

Notes

For fluffier texture, add 1 tablespoon sour cream to dough. Avoid over-flouring dough to keep it slightly sticky. Let dough rise twice for best softness. Tent rolls with foil if browning too fast. Glaze while rolls are warm for best texture. Dough can be refrigerated after first rise and baked next day. Rolls freeze well before baking; thaw and rise before baking.

Nutrition

Keywords: cinnamon rolls, star-shaped cinnamon rolls, vanilla glaze, homemade cinnamon rolls, fluffy cinnamon rolls, easy cinnamon rolls, breakfast recipe, holiday brunch

Find it online: https://evabakery.com/fluffy-star-shaped-cinnamon-rolls-easy-homemade-recipe-with-vanilla-glaze/